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Tahini Roasted Vegetables Recipe

Hearty vegetables are flavored with honey and tahini, then roasted for this side dish from our Test Kitchen. It's perfect for light and bold entrees alike.
TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD:6 servings


  • 1 medium eggplant, peeled
  • 2 medium sweet red peppers
  • 1 medium zucchini
  • 1 medium onion
  • 1 tablespoon olive oil
  • 1 tablespoon tahini
  • 2 teaspoons rice vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons minced fresh parsley


  • 1. Cut the eggplant, red peppers, zucchini and onion into 1-in. pieces. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. In a small bowl, combine the oil, tahini, vinegar, honey, salt and pepper. Drizzle over vegetables; toss to coat.
  • 2. Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring occasionally. Stir in parsley before serving. Yield: 6 servings.

Nutritional Facts

2/3 cup: 91 calories, 4g fat (1g saturated fat), 0 cholesterol, 203mg sodium, 13g carbohydrate (8g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Reviews for Tahini Roasted Vegetables

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mdbull4 User ID: 3722378 220201
Reviewed Feb. 10, 2015

"My husband & I love this recipe! I use whatever veggies I have in the fridge, just cut them into 1 inch pieces."

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